I love rhubarb! So every year I bake a rhubarb tart. Last year, I published my recipe for Rhubarb tart with almond cream. After a year of work in food photography, I present to you my Geometric Rhubarb Tart.
Prep Time 20 minutesmins
Cook Time 40 minutesmins
Course Cake, Dessert
Cuisine French, Mediterranean
Servings 8
Calories 458kcal
Equipment
1 tart pan, 26 cm (10 inches)
Ingredients
For the dough
230gflour
130gof soft butter
75gicing sugar
60gof ground almonds
1egg
For the almond cream
70gbrown sugar
60gbuttermelted
70gground almonds
1egg
Vanilla extract
For the rhubarb
4-5rhubarb stems of the same width
Instructions
In a bowl, combine the flour, icing sugar, ground almonds, butter and egg. Mix well and form a smooth ball. Place it between two sheets of baking paper and roll it out with a rolling pin to form a circle. Let the dough rest in the fridge.
For the almond cream, pour the sugar, ground almonds, egg, butter and vanilla extract in a bowl. Mix well.
Wash your rhubarb stems and remove the ends. Then cut the rhubarb stalks into small diamond-shaped pieces. Cut the pieces as long as they are wide.
Then, place your dough in your tart mold, with the baking paper at the bottom. Remove the borders with scissors. Pre-bake the dough in the oven at 175 ° C (conventional heat) for 10 minutes.
Take the dough out of the oven and let it cool for 10 minutes. Then spread the almond cream and place the rhubarb pieces in a geometric form (see the pictures above).
Bake the rhubarb tart for 30-40 minutes at 175 ° C (conventional heat).